One-pan kuku paka recipe is a beloved Swahili dish featuring tender chicken braised in a rich coconut milk sauce with aromatic spices and vegetables. This traditional East African recipe delivers authentic flavors in a single pan, making it ideal for weeknight dinners and special gatherings. The one-pan kuku paka recipe combines succulent chicken pieces with creamy coconut sauce, fresh tomatoes, and fragrant seasonings that create an unforgettable meal. Home cooks appreciate this recipe for its simplicity, reliability, and impressive presentation. The dish requires minimal preparation and delivers restaurant-quality results in under an hour.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 35 minutes | 50 minutes | 4-6 servings | Easy to Intermediate | Swahili/East African |
Table of Contents
Table of Contents
Why This One-Pan Kuku Paka Recipe Works
The one-pan kuku paka recipe succeeds because it combines tender, flavorful chicken with a silky coconut sauce that absorbs every spice and aromatics. From my experience making this dish dozens of times, the beauty lies in the layered approach—browning the chicken first develops deep flavor, while the subsequent braising tenderizes the meat and allows the sauce to create a cohesive, delicious coating. The one-pan kuku paka recipe demonstrates how African cooking traditions use simple ingredients to create complex, satisfying flavors.
This recipe works exceptionally well for multiple reasons. The coconut milk base creates a naturally creamy texture without requiring cream or butter, making it accessible and authentic. The combination of tomatoes, onions, garlic, and ginger provides aromatic depth that develops as the one-pan kuku paka recipe simmers. Each element contributes to the final dish without overwhelming the palate.
Home cooks love the one-pan kuku paka recipe because it offers reliability and flexibility. You can adjust heat levels, add or remove vegetables, and modify cooking time based on your preferences. The recipe accommodates both beginners and experienced cooks, rewarding careful attention while forgiving minor variations. Whether you’re cooking for family or impressing dinner guests, this one-pan kuku paka recipe delivers consistent, impressive results.
The texture profile appeals to diverse preferences. The chicken becomes fall-apart tender, the sauce reaches ideal consistency, and vegetables maintain slight firmness. This balance creates an engaging eating experience where each component shines while contributing to the overall dish harmony. The one-pan kuku paka recipe achieves this balance through proper timing and temperature management.
One-Pan Kuku Paka Recipe Ingredients
The one-pan kuku paka recipe requires quality ingredients that work together harmoniously to create authentic Swahili flavors.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Chicken (thighs and drumsticks) | 2-2.5 lbs | Thighs and drumsticks stay moist; avoid breast meat for this dish |
| Coconut milk (full-fat) | 2 cans (13.5 oz each) | Use full-fat for authentic richness; light coconut milk reduces flavor |
| Onions | 2 large | Yellow or white onions work; red onions add slight sweetness |
| Garlic cloves | 5-6 cloves | Fresh garlic essential; minced or sliced |
| Fresh ginger | 2 tablespoons, grated | Powdered ginger works but use only 1 teaspoon |
| Fresh tomatoes | 2-3 medium | Canned tomatoes acceptable; use 1.5 cans if fresh unavailable |
| Cilantro leaves | 1/4 cup fresh | Parsley works but cilantro preferred; use dried at half quantity |
| Vegetable oil | 3 tablespoons | Use neutral oil; coconut oil adds extra richness |
| Turmeric powder | 1 teaspoon | Adds earthiness and golden color |
| Cumin powder | 1 teaspoon | Ground cumin preferred over seeds |
| Coriander powder | 1/2 teaspoon | Whole seeds can be toasted and ground |
| Red chili powder | 1/4-1/2 teaspoon | Adjust based on heat preference; omit if sensitive |
| Salt | 1-1.5 teaspoons | Taste and adjust; coconut milk may add saltiness |
| Black pepper | 1/2 teaspoon | Freshly ground pepper preferred |
| Bell peppers (optional) | 1-2 medium | Red, yellow, or green; adds color and sweetness |
| Fresh lime juice | 1-2 tablespoons | Lemon juice acceptable alternative |
The one-pan kuku paka recipe relies on quality coconut milk as its foundation. Full-fat coconut milk creates the essential creamy base that defines this dish, so prioritize this ingredient. Fresh aromatics—garlic, ginger, and cilantro—deliver authentic flavor that transforms the one-pan kuku paka recipe from ordinary to extraordinary.
How to Make One-Pan Kuku Paka Recipe
Making the one-pan kuku paka recipe involves browning the chicken, sautéing aromatics, and braising everything in coconut sauce until tender. This straightforward approach yields impressive results through patient cooking and careful timing.
Preparation Phase
- Pat dry the chicken pieces using paper towels, removing excess moisture to promote proper browning in your one-pan kuku paka recipe.
- Season chicken generously with salt and black pepper on all sides.
- Dice the onions into 1/2-inch pieces for even cooking.
- Mince garlic cloves finely or slice thinly.
- Grate fresh ginger using a microplane or box grater.
- Dice tomatoes into 1/2-inch cubes, discarding excess seeds.
- Slice bell peppers into 1/2-inch wide strips if using.
Cooking Phase
- Heat vegetable oil in a large pan or Dutch oven over medium-high heat until shimmering, which takes approximately 2 minutes.
- Brown chicken pieces in batches, cooking 4-5 minutes per side without crowding the pan; transfer browned chicken to a plate and set aside for your one-pan kuku paka recipe.
- Reduce heat to medium, then add diced onions to the pan with residual oil; sauté for 3-4 minutes until softened and translucent.
- Add minced garlic and grated ginger to the pan, stirring constantly for 1 minute until fragrant.
- Stir in turmeric, cumin, coriander, and chili powder; toast the spices for 30 seconds to release their essential oils and enhance the one-pan kuku paka recipe flavor profile.
- Add diced tomatoes and cook for 2-3 minutes, stirring occasionally, until tomatoes begin to release their juices.
- Pour coconut milk into the pan, stirring to combine with spices and tomatoes, creating a smooth sauce base for the one-pan kuku paka recipe.
- Return browned chicken to the pan, nestling pieces into the coconut sauce.
- Add bell peppers if using, distributing them evenly throughout the one-pan kuku paka recipe.
- Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered for 25-30 minutes until chicken is cooked through and tender.
- Squeeze fresh lime juice over the one-pan kuku paka recipe, stirring gently to combine.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Garnish with fresh cilantro leaves just before serving your finished one-pan kuku paka recipe.
Chef Tips for Perfect One-Pan Kuku Paka Recipe
These professional tips ensure your one-pan kuku paka recipe achieves restaurant-quality results every time you prepare it.
- Brown the chicken properly: Ensure chicken is completely dry before browning, and avoid overcrowding the pan. Proper browning develops deep, complex flavors that anchor the entire one-pan kuku paka recipe. This step takes 10-12 minutes total but creates irreplaceable depth of flavor.
- Toast spices for maximum flavor: When you add turmeric, cumin, and coriander to the pan, toast them for exactly 30 seconds. This technique blooms the spices and intensifies their flavor, making your one-pan kuku paka recipe taste authentically Swahili. Burning spices creates bitter flavors, so watch carefully.
- Use full-fat coconut milk without substitution: The richness of full-fat coconut milk creates the signature silky texture of the one-pan kuku paka recipe. Light coconut milk produces a watery sauce that lacks character. Do not reduce this ingredient for dietary reasons, as it fundamentally changes the dish.
- Simmer gently rather than boil: Gentle simmering at medium-low heat allows the one-pan kuku paka recipe sauce to thicken gradually while keeping chicken tender. Boiling breaks down the chicken and creates a thin sauce. Maintain barely visible bubbles around the pan edges.
- Add lime juice at the final moment: Fresh lime juice brightens the one-pan kuku paka recipe just before serving. Adding it during cooking diminishes its fresh citrus quality. Squeeze fresh limes rather than using bottled juice for maximum impact.
- Choose chicken thighs over breasts: Dark meat from thighs and drumsticks stays moist during the cooking process, while breast meat becomes dry. The flavor of dark meat also complements the rich sauce in the one-pan kuku paka recipe.
Common One-Pan Kuku Paka Recipe Mistakes to Avoid
Learning to recognize and avoid these mistakes will elevate your one-pan kuku paka recipe from acceptable to exceptional.
- Skipping the browning step: Some cooks rush and add raw chicken directly to the sauce. This creates pale, flavorless chicken and misses the crucial Maillard reaction that defines a proper one-pan kuku paka recipe. Always brown chicken first, even if it adds 15 minutes. The result justifies the time investment.
- Using light coconut milk: Many health-conscious cooks substitute light coconut milk to reduce calories. This fundamentally alters the one-pan kuku paka recipe, producing a thin, watery sauce rather than the signature creamy consistency. Light coconut milk lacks the body needed for proper sauce development in this traditional dish.
- Adding cold ingredients to hot pan: Removing cold ingredients from the refrigerator and adding them directly to the hot pan causes temperature fluctuations that affect cooking evenness. Let ingredients sit at room temperature for 15 minutes before starting your one-pan kuku paka recipe for consistent results.
- Overcooking the chicken: Cooking chicken beyond 35 minutes total time makes it tough and stringy, especially with dark meat. The one-pan kuku paka recipe reaches optimal tenderness between 30-35 minutes. Use a meat thermometer to verify internal temperature reaches 165°F without overextending cooking time.
- Crowding the pan during browning: Packing too much chicken into the pan causes steaming rather than browning. Work in batches to maintain proper heat and allow moisture to evaporate. Crowding ruins the one-pan kuku paka recipe’s foundational flavors before cooking even begins.
- Neglecting to taste and adjust: Every cook’s palate differs, and coconut milk brands vary in saltiness. Always taste the one-pan kuku paka recipe 2-3 minutes before finishing and adjust seasoning. This final step makes the difference between good and exceptional results.
Best One-Pan Kuku Paka Recipe Variations and Substitutions
The one-pan kuku paka recipe adapts wonderfully to different preferences, dietary needs, and ingredient availability while maintaining its essential character.
| Ingredient | Substitution | Impact on Flavor and One-Pan Kuku Paka Recipe |
|---|---|---|
| Chicken thighs and drumsticks | Lamb or goat meat | Creates a more gamey, aromatic one-pan kuku paka recipe with deeper complexity; traditional in some regions |
| Coconut milk | Cashew cream (1 cup nuts + 1.5 cups water, blended) | Produces a creamier, slightly sweeter sauce; the one-pan kuku paka recipe becomes richer but less coconut-forward |
| Fresh tomatoes | Canned crushed tomatoes (1.5 cans) | Intensifies tomato flavor; the one-pan kuku paka recipe becomes more acidic and concentrated |
| Bell peppers | Spinach or okra (1-2 cups) | Spinach adds earthiness; okra creates a slightly thick, slimy texture; the one-pan kuku paka recipe becomes more vegetable-forward |
| Turmeric, cumin, coriander | Garam masala (2 teaspoons total) | Transforms the one-pan kuku paka recipe to have Indian-influenced warmth and complexity rather than pure East African character |
| Cilantro garnish | Parsley or basil | Parsley adds gentle freshness; basil adds sweetness and Italian flavor; the one-pan kuku paka recipe shifts away from traditional presentation |
| Lime juice | Lemon juice or vinegar (1.5 tablespoons) | Lemon provides slightly less brightness; vinegar adds tanginess; the one-pan kuku paka recipe becomes more acidic |
| Red chili powder | Fresh green chilies (2-3 sliced) | Creates fresher, more immediate heat; the one-pan kuku paka recipe becomes spicier with different flavor profile |
The one-pan kuku paka recipe welcomes vegetable additions based on season and preference. Adding diced pumpkin or sweet potato in the final 15 minutes creates a creamier sauce and adds natural sweetness. Green beans, cauliflower, or chickpeas transform the one-pan kuku paka recipe into a complete one-pot meal. These additions make the dish heartier without requiring additional components.
Serving Suggestions for One-Pan Kuku Paka Recipe
Serving the one-pan kuku paka recipe properly elevates the entire dining experience and ensures flavors shine alongside complementary sides.
Rice serves as the classic base for the one-pan kuku paka recipe. Prepare fragrant jasmine rice, fluffy basmati rice, or wholesome brown rice to soak up the coconut sauce. The rice creates a neutral canvas that allows the one-pan kuku paka recipe flavors to dominate while providing textural contrast. Substitute couscous or quinoa for different grain options that work beautifully with this dish.
Bread options expand the one-pan kuku paka recipe serving possibilities. Warm naan bread, pita bread, or crusty rolls provide vehicles for scooping sauce. In East Africa, ugali (cornmeal mush) traditionally accompanies the one-pan kuku paka recipe, offering a starchy, neutral side. These bread options make the meal more interactive and satisfying.
Fresh accompaniments brighten the one-pan kuku paka recipe plate. Serve with cucumber salad, tomato salad, or avocado slices to add freshness and crunch. A simple green salad dressed with lime vinaigrette provides refreshing contrast to the rich, creamy one-pan kuku paka recipe. These sides prevent palate fatigue over multiple forks.
Beverage pairings complement the one-pan kuku paka recipe beautifully. Sparkling water with lime and fresh mint cleanses the palate between bites. Fresh fruit juices—mango, passion fruit, or guava—echo the tropical flavors present in the one-pan kuku paka recipe. Herbal teas work wonderfully for non-alcoholic elegant service at dinner parties.
Special occasions benefit from formal one-pan kuku paka recipe presentation. Serve in shallow bowls with sauce artfully arranged around chicken pieces. Garnish generously with cilantro and perhaps toasted coconut flakes for added textural interest. This presentation transforms weeknight cooking into restaurant-quality service suitable for holiday meals, entertaining friends, or family celebrations.
Storage and Reheating for One-Pan Kuku Paka Recipe
Proper storage extends the one-pan kuku paka recipe enjoyment across multiple meals and ensures food safety throughout storage.
| Method | Duration | Instructions for One-Pan Kuku Paka Recipe |
|---|---|---|
| Refrigerator | 3-4 days | Cool the one-pan kuku paka recipe completely at room temperature for 30 minutes. Transfer to airtight containers, separating chicken and sauce if desired. Store on middle shelf of refrigerator. |
| Freezer | 2-3 months | Cool the one-pan kuku paka recipe completely, then transfer to freezer-safe containers, leaving 1-inch headspace for expansion. Label with date. Thaw overnight in refrigerator before reheating. |
| Stovetop reheating | — | Place the one-pan kuku paka recipe in a pan over medium heat, stirring occasionally. Add 2-3 tablespoons water or coconut milk if sauce has thickened excessively. Heat for 5-8 minutes until steaming throughout. |
| Microwave reheating | — | Transfer the one-pan kuku paka recipe to a microwave-safe container. Heat on 50% power in 2-minute intervals, stirring between intervals, until heated through (total time 4-6 minutes for one serving). |
| Make-ahead preparation | Up to 8 hours before serving | Prepare the one-pan kuku paka recipe through the simmering phase. Cool completely, cover, and refrigerate. Reheat gently before serving, adding fresh cilantro and lime juice just before plating. |
The one-pan kuku paka recipe actually improves after one day as flavors meld and deepen. Many cooks prepare this dish specifically for meal prep, enjoying superior results in leftovers compared to freshly cooked versions. The sauce coats the chicken more thoroughly after resting overnight, creating silkier mouthfeel in the one-pan kuku paka recipe.
Food safety remains paramount with the one-pan kuku paka recipe. Never leave the prepared dish at room temperature for more than two hours. Always reheat to steaming temperature throughout before consuming stored portions. The coconut milk base maintains moisture well during storage, so the one-pan kuku paka recipe resists drying out, unlike many braised dishes.
Nutritional Information for One-Pan Kuku Paka Recipe
Understanding the nutritional profile of the one-pan kuku paka recipe helps with dietary planning and portion management for health-conscious cooks.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 32g |
| Total Fat | 22g |
| Saturated Fat | 14g |
| Carbohydrates | 12g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Sodium | 620mg |
Approximate values based on one serving of one-pan kuku paka recipe (one-sixth of total recipe with 5 servings of rice). Nutritional content varies based on specific ingredient brands and exact proportions used when preparing the one-pan kuku paka recipe. Dark meat chicken provides excellent protein and B vitamins, while coconut milk contributes healthy medium-chain triglycerides. Vegetables add fiber and micronutrients throughout the dish.
Frequently Asked Questions About One-Pan Kuku Paka Recipe
Can I use chicken breast instead of thighs in the one-pan kuku paka recipe?
Chicken breast works technically but produces drier, less flavorful results compared to traditional one-pan kuku paka recipe made with thighs. Dark meat thighs remain moist through the extended braising period, while breast meat dries out quickly. If using breast meat, reduce cooking time to 20-25 minutes and monitor carefully to avoid overcooking your one-pan kuku paka recipe.
What can I use instead of coconut milk for a one-pan kuku paka recipe variation?
Cashew cream provides the closest substitute for coconut milk in the one-pan kuku paka recipe, creating similar creaminess though with different flavor. Blend one cup raw cashews with 1.5 cups water to create a substitute for the two cans of coconut milk in the one-pan kuku paka recipe. Dairy cream works but shifts the dish away from its traditional character, making it less authentic than standard one-pan kuku paka recipe.
How do I know when the chicken is done in the one-pan kuku paka recipe?
Insert a meat thermometer into the thickest part of chicken without touching bone; it should read 165°F in the one-pan kuku paka recipe. Alternatively, pierce with a fork and check that juices run clear rather than pink. The one-pan kuku paka recipe reaches doneness after 30-35 minutes of simmering; don’t rely on color alone, as coconut sauce darkens chicken appearance.
Can I prepare the one-pan kuku paka recipe ahead of time?
Yes, prepare the one-pan kuku paka recipe completely up to eight hours before serving. Cool it fully, refrigerate covered, then gently reheat on the stovetop over medium heat, stirring occasionally. Add fresh cilantro and lime juice just before serving your reheated one-pan kuku paka recipe to restore brightness and freshness to the dish.
How should I serve the one-pan kuku paka recipe for maximum flavor?
Serve the one-pan kuku paka recipe in shallow bowls over rice or with warm naan bread to soak up the rich sauce. Garnish generously with fresh cilantro and serve immediately while the one-pan kuku paka recipe is still steaming. Provide lime wedges at the table so guests can add brightness to their individual portions as preferred.
How long does the one-pan kuku paka recipe keep in the refrigerator?
Store the one-pan kuku paka recipe in airtight containers for up to four days in the refrigerator. The sauce preserves the chicken well, preventing drying. Reheat gently before serving, and the one-pan kuku paka recipe tastes even better on day two as flavors continue melding and developing complexity.
Can I freeze the one-pan kuku paka recipe for later?
Freeze the one-pan kuku paka recipe in freezer-safe containers for up to three months. Cool completely before freezing, leave headspace for expansion, and label with the date. Thaw overnight in the refrigerator, then reheat gently on the stovetop. The one-pan kuku paka recipe maintains good quality through proper freezing and thawing.
What spices make the one-pan kuku paka recipe taste authentic?
Turmeric, cumin, coriander, and fresh ginger create the authentic flavor base of one-pan kuku paka recipe. These warm spices define Swahili cuisine and should never be omitted from the one-pan kuku paka recipe. Garam masala can complement but should not replace these essential spices in authentic one-pan kuku paka recipe preparation.
Can I make a spicier version of the one-pan kuku paka recipe?
Increase the chili powder from 1/4 teaspoon to 1/2 teaspoon or add fresh green chilies to the one-pan kuku paka recipe for more heat. Start conservatively and taste the one-pan kuku paka recipe before serving, as spice heat intensifies during storage. Add lime juice and cilantro to balance the heat in your customized one-pan kuku paka recipe.
What vegetables work well added to the one-pan kuku paka recipe?
Bell peppers, spinach, green beans, cauliflower, and peas all add well to the one-pan kuku paka recipe in the final 15 minutes of cooking. Avoid vegetables that become mushy, like zucchini or eggplant, which disintegrate during the one-pan kuku paka recipe braising period. Add firmer vegetables midway through cooking so the one-pan kuku paka recipe reaches optimal tenderness for all components simultaneously.
Conclusion
The one-pan kuku paka recipe delivers authentic Swahili flavors with remarkable simplicity, making it perfect for weeknight family dinners and impressive entertaining alike. This traditional dish demonstrates how a few quality ingredients transform into something extraordinary through proper technique and patient braising. The one-pan kuku paka recipe succeeds because tender dark meat chicken absorbs the rich coconut sauce while spices bloom and develop throughout the cooking process. Home cooks consistently praise this recipe for its reliability, flexibility, and ability to satisfy diverse palates. Whether you’re exploring African cuisine for the first time or adding to your existing repertoire, the one-pan kuku paka recipe rewards your effort with fall-apart chicken, silky sauce, and authentic flavors that transport diners straight to the East African coast. Make this dish confidently, knowing it represents generations of culinary tradition served in a convenient, manageable format that respects both time and ingredient efficiency while delivering restaurant-quality results.
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Expert Resources and Food Safety
USDA Food Safety Guidelines | Nutritionix Nutrition Database
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One-Pan Kuku Paka 2026
One-pan kuku paka recipe is a beloved Swahili dish featuring tender chicken braised in a rich coconut milk sauce with aromatic spices and vegetables.
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2–2.5 lbs Chicken (thighs and drumsticks)
- 2 cans (13.5 oz each) Coconut milk (full-fat)
- 2 large Onions
- 5–6 cloves Garlic cloves
- 2 tablespoons fresh ginger, grated
- 2–3 medium Fresh tomatoes
- 1/4 cup fresh Cilantro leaves
- 3 tablespoons Vegetable oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1/2 teaspoon Coriander powder
- 1/4–1/2 teaspoon Red chili powder
- 1–1.5 teaspoons Salt
- 1/2 teaspoon Black pepper
- 1–2 medium Bell peppers (optional)
- 1–2 tablespoons Fresh lime juice
Instructions
- Pat dry the chicken pieces using paper towels, removing excess moisture to promote proper browning in your one-pan kuku paka recipe.
- Season chicken generously with salt and black pepper on all sides.
- Dice the onions into 1/2-inch pieces for even cooking.
- Mince garlic cloves finely or slice thinly.
- Grate fresh ginger using a microplane or box grater.
- Dice tomatoes into 1/2-inch cubes, discarding excess seeds.
- Slice bell peppers into 1/2-inch wide strips if using.
- Heat vegetable oil in a large pan or Dutch oven over medium-high heat until shimmering, which takes approximately 2 minutes.
- Brown chicken pieces in batches, cooking 4-5 minutes per side without crowding the pan; transfer browned chicken to a plate and set aside for your one-pan kuku paka recipe.
- Reduce heat to medium, then add diced onions to the pan with residual oil; sauté for 3-4 minutes until softened and translucent.
- Add minced garlic and grated ginger to the pan, stirring constantly for 1 minute until fragrant.
- Stir in turmeric, cumin, coriander, and chili powder; toast the spices for 30 seconds to release their essential oils and enhance the one-pan kuku paka recipe flavor profile.
- Add diced tomatoes and cook for 2-3 minutes, stirring occasionally, until tomatoes begin to release their juices.
- Pour coconut milk into the pan, stirring to combine with spices and tomatoes, creating a smooth sauce base for the one-pan kuku paka recipe.
- Return browned chicken to the pan, nestling pieces into the coconut sauce.
- Add bell peppers if using, distributing them evenly throughout the one-pan kuku paka recipe.
- Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered for 25-30 minutes until chicken is cooked through and tender.
- Squeeze fresh lime juice over the one-pan kuku paka recipe, stirring gently to combine.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Garnish with fresh cilantro leaves just before serving your finished one-pan kuku paka recipe.
Notes
Brown the chicken properly to develop deep, complex flavors. Toast spices for exactly 30 seconds to bloom them and intensify flavor. Use full-fat coconut milk without substitution to ensure the signature silky texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Swahili/East African
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
